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  • Roasted chicken thighs, white beans, thyme & spinach by Matt Burgess

    Roasted chicken thighs, white beans, thyme & spinach by Matt Burgess
    • 2 tbsp olive oil
    • 4 bone-in chicken thighs
    • Salt and freshly ground black pepper
    • 1 cup cooked White beans and brine (1/2 jar Bold Bean organic white beans)
    • 1 cloves garlic, minced
    • ½ onion sliced
    • ½ stick celery sliced
    • 1 stick fresh thyme
    • 1 cup chicken stock
    • 1 cup cream
    • ½ cup parmesan, grated
    • 2 cups baby spinach


    1. Lay out chicken thighs onto a lined baking tray and cook for 45 minutes in a 180c oven.
    2. Place oil into a large non-stick pan and start to fry the onions, garlic, celery
    3. Once vegetables are softened add the beans, thyme, chicken stock and cream and bring back to boil
    4. Remove from the heat, whisk in the parmesan.
    5. Add the baby spinach stirring until slightly wilted
    6. Place the cooked chicken thighs into the sauce and serve with a few wedges of lemon.


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  • Family pasta traybake with chorizo, red pepper & mozzarella cheese by Barry Horne

    Family pasta traybake with chorizo, red pepper & mozzarella cheese by Barry Horne

    Serves 4-6 kids


    500g fusilli pasta

    2 cans of Mutti chopped tomatoes 

    1 tbsp tomato Puree

    125g Mascarpone Cheese

    1 onion (finely diced)

    1 red pepper (finely diced)

    2-3 Cooking chorizo sausages (diced), or any of your favourite provenance sausages.

    100g grated cheese

    1 ball mozzarella cheese


    Preheat the oven to 190 deg C.

    Start by boiling the pasta in salted boiling water for 8 - 10 mins or until cooked to your liking.

    Drain and run under cold water and drizzle a small amount of oil to keep from sticking. Keep to one side.

    Now make the sauce by adding the diced cooking chorizo to a large pan, cook for 4-5 mins or until the oils start to release from the sausage

    Add the finely diced onion and pepper and cook for 5-6 mins on a medium heat until they have softened.

    Add the tomato puree and cook for 1-2 mins and then add the tinned tomatoes and cook on low for 8-10 mins, when cooked and seasoned to your liking add the mascarpone and stir in until incorporated.

    Mix in the cooked pasta and transfer to a baking tray, add the grated cheese and lay the sliced mozzarella on top.

    Place into the oven and cook for 10-12 mins or until the cheese is melted and golden brown.

    Serve with some batons of cucumber and some cherry tomatoes.

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  • Moussaka by Barry Horne

    Moussaka by Barry Horne


    Start by making the lamb mince base; fry off the lamb mince in a large pan until browned.

    Add the garlic and onion and sweat for 5-10 mins.

    Add the tomato purée and cook for 1-2 mins, then add the cinnamon and bay leaves and red wine, reduce the wine until it’s gone and add the beef stock and chopped tomatoes. 

    Cook for 30-40 mins until it’s reduced and a and rich consistency. Season with salt and pepper to taste. Leave to cool.

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  • Kid's Gnocchi with Sausage Meatballs & Trapanese Pesto by Barry Horne

    Kid's Gnocchi with Sausage Meatballs & Trapanese Pesto by Barry Horne

    serves 2-4 kids


    1 pack Gnocchi

    6 Provenance maple syrup sausages

    For the pesto:

    1 punnet of cherry tomatoes 

    50g whole almonds (toasted)

    25g Parmesan

    5g basil

    1 lemon (juice)

    50ml olive oil


    Pre-heat the oven to 180 deg C.

    Start by making the meatballs using the sausages. Simply pinch small amounts of the sausage meat out of the skin to make small sized meatballs, about the same size as one of the gnocchi. 

    Now onto the pesto. Drizzle the tomatoes with a small amount of oil and a pinch of salt and cook in the oven for 10-15 minutes and until blistered. 

    Once cooked, allow the tomatoes to cool for a couple of minutes then add to a small blender (or use a stick blender). Add the toasted almonds, Parmesan, basil,  lemon juice and a pinch of salt and blend until smooth. 

    Put the pesto to one side. Take a large frying pan on a medium high heat and add a small amount of oil. Add the meatballs and fry for around 4-5 mins until nicely coloured all over and cooked trough. 

    Boil the gnocchi in a pot of water until cooked (around 2-3 mins), strain. Add to the pan of meatballs and pour in the pesto and toss together then serve. 

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  • Chicken Meatballs with Broccoli & Parmesan by Barry Horne

    Chicken Meatballs with Broccoli & Parmesan by Barry Horne

    serves 4 kids 


    500g Chicken Mince (thigh or breast) 

    50g Parmesan 

    Stalk of 1 head of broccoli 

    50g Panko Breadcrumbs 

    1 Egg

    Salt & pepper 


    Grate the broccoli stalk and Parmesan and add to a bowl, along with the panko and egg. Add the minced chicken, season as much or as little as you like. 

    Roll into small meatballs, you should get between 12-15.

    Place a pan on a medium high heat with a small amount of oil and add the meatballs in the pan. 

    Once the meatballs are golden then turn. When nicely coloured all round, cover them in a tomato sauce (recipe below) and place in the oven for 8-10 mins or until the meatballs are cooked.

    Serve with some plain buttered pasta. 

    Quick Datterini tomato sauce:

    1 punnet Datterini Tomatoes 

    1 clove of garlic

    1tbsp Extra Virgin Olive Oil 

    Pinch of salt 

    Take an oven proof dish or pan and add everything to the pan. Place in a pre heated @ 190 degrees C for 20 mins. When they start to break down, take out and mash with a spoon or potato masher, add 100ml of water and return to the oven for 10 mins. Blend if you would like or just keep like this. 

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